Pork loin chops in a cider and cream sauce

The advantage to being pregnant is that I have the perfect excuse for indulging myself in whatever taste takes my fancy.  Today I was supposed to (according to my week's menu) cook pork souvlaki with tzatziki, lemon rice and salad.  My tastes, however, leaned more towards pork with a cider and cream sauce.  I think the inspiration came from a recipe title I read which is chicken in a cider and cream sauce.  I think pork lends itself more naturally to cider, and I already had the pork.  So, I sent Nick out to catch Sainsbury's before it closed to buyu the additional ingredients of some dry cider and some single cream.  Ben was a little sceptical of the sauce, but cleared his plate nonetheless.  Jasmine - well, she takes after her mother and lapped every last bit up.

Here is what I came up with....

Ingredients:

• 4 x pork loin chops (or the regular ones with the bone in)
• pint of dry cider (we used a south african brand, but any would do)
• some single cream (went by sight)
• fresh rosemary (a small sprig)
• 1 large onion (sliced thinly)
• a handful of mushrooms (cleaned and sliced - these are optional.  Leave them out if, like everyone else in my house, you do not like mushrooms.  I used just enough for myself and kept them whole for easy removal to my plate)
• 2 cloves of garlic (finely chopped)
• salt and pepper to taste
• a little flour to dust the pork chops
• some olive oil and a knob of butter
• fresh chopped parsley to garnish

Method:

1. Season the pork chops liberally with salt and pepper, then dust with flour
2. Pour a glug of olive oil into a hot pan and add the knob of butter - then add the pork chops and brown on each side
3. Remove the chops from the pan and set aside, then add the garlic, onions and mushrooms to the same pan
4. Cook on a gently heat until softened, then turn up the heat to high and pour in a lot of the cider (or all - I wanted to keep a mothful back for a cheeky sip!)
5. Bring the cider up to the boil and reduce slightly, then pour in as much cream as you fancy (I used about 100ml) and season to taste
6. Add the rosemary and return the chops to the pan.  Cook until the pork is just cooked (don't over cook it!)
7. Sprinkle with some chopped parsley and serve immediately
8. Eat and enjoy :-)

I chose to serve this dish with rice and lots of veggies (shredded spring cabbage, broccoli, green beans and carrots), but, if you don't fancy the rice, I think it would be equally delicious with potatoes of some sort (mashed or boiled new potatoes). If you want even less kitchen time some fresh crusty bread to mop up the sauce would also be very nice.....

Unfortunately I have no picture to share as I was too hungry by this point to faff about with lighting and angles etc.....when I next make it, I'll be sure to upload one.